Instructions: To make sauce, pour honey and sugar over raspberries in a medium bowl and stir together. Cover and place in refrigerator 2 hours or overnight.

Preheat waffle iron. Separate 3 eggs. In a medium bowl, beat egg whites on high speed for 5-7 minutes until stiff. While egg whites are beating, sift together baking powder, salt and sugar in a small bowl. Blend shortening into flour mixture with a pastry blender or a fork and set aside. Turn off mixer and set egg whites aside. Beat egg yolks in large bowl on medium speed. Add milk and beat for one minute. Add sifted dry ingredients and mix only until blended. Fold in stiffly beaten egg whites. Spray waffle iron with nonstick cooking spray. Bake in preheated waffle iron until crispy, golden brown.

Drizzle each serving plate with raspberry sauce. Place waffle on top of the sauce. Pour raspberries and sauce over the waffle and sprinkle with powdered sugar.

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